Healthy Vegan Unicorn Cupcakes


  • ⅓ cup melted coconut oil
  • ½ cup maple syrup
  • 2 flax-seed eggs
  • 3 bananas (mashed)
  • ¼ cup milk of almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 2 cups Gluten free flour of your choice
  • 1 can coconut cream and 2 tbsp of stevia sweetner for frosting
  • Blue Spirulina
  • Beetroot Powder
  • Black Goji Berry Powder
  • Pink Pitaya Powder
  1. Preheat oven to 165 degrees Celsius. If necessary, grease 12 cups of your muffin tin with coconut oil.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add flax-seed eggs and beat well. Mix in the mashed bananas and almond milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Split the batter into 4 bowels and add Blue Spirulina, Pink Pitaya Powder, Black Goji Berry Powder and Beetroot Powder to each individual bowl then mix until combined. 
  5. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool. 
  7. Whip the coconut cream and sweetner in a blender or use a whisk to form a fluffy consistency then add Unicorn Superfood Powders of your choice to separate bowls and mix.
  8. Add frosting to each muffin evenly then top with rose petals or with whatever you desire <3 

 unicorn cupcakes

Leave a comment

Please note, comments must be approved before they are published